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Home » Side Dishes » Glazed Carrots

October 3, 2018 By Sara 49 Comments

Glazed Carrots

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Glazed Carrots Recipe | Brown Sugar Carrots | Carrot Side Dish #carrots #brownsugar #sidedish #glutenfree #thanksgiving #fall #dinner #dinneratthezoo

These glazed carrots are tender carrot coins simmered in a mixture of brown sugar and butter and topped with a sprinkling of parsley. An easy and inexpensive side dish that’s perfect for a holiday meal or an everyday dinner.

My kids love carrots, especially honey roasted carrots and candied carrots. We also really enjoy simple glazed carrots which take just minutes to put together. This is one of my go-to side dishes!

Glazed Carrots Recipe | Brown Sugar Carrots | Carrot Side Dish #carrots #brownsugar #sidedish #glutenfree #thanksgiving #fall #dinner #dinneratthezoo Glazed Carrots Recipe | Brown Sugar Carrots | Carrot Side Dish #carrots #brownsugar #sidedish #glutenfree #thanksgiving #fall #dinner #dinneratthezoo

A skillet of glazed carrots with brown sugar and butter sauce.

I always keep a bag of carrots in my fridge. They’re inexpensive, stay fresh for weeks, and you can do so many things with them! One of my favorite ways to prepare carrots is this easy glazed carrots recipe. All you need is 5 ingredients and about 15 minutes and they’re ready to be served.

How do you make glazed carrots?

The first step is to peel and cut your carrots. I typically cut my carrots into slices, but if you’d rather cut them into sticks that’s fine too. You can also use a bag of peeled and cut baby carrots. The carrots simmer in water until tender, then brown sugar, butter and salt go into the pan. Add a bit of parsley if you like, then serve.

A bowl of peeled and sliced carrots.

Tips for glazed carrots

  • Make sure your carrots are cut into uniformly sized pieces so that they cook at the same rate.
  • You can substitute honey or maple syrup for the brown sugar.
  • I like to add a sprinkling of parsley on top for color, but that’s an optional step.
  • You can cut and peel your carrots up to 3 days before you plan to make this recipe.
  • Want a hands off approach to glazed carrots? Try my slow cooker glazed carrots.

Sliced cooked carrots with butter and brown sugar.

What are the health benefits of carrots?

Carrots are a super healthy vegetable. Carrots are loaded with fiber, Vitamin K, beta-carotene, and antioxidants. Carrots are also thought to improve your vision, prevent certain types of cancer, slow down the aging process and they also help prevent infection.

Glazed carrots in a skillet with a serving spoon.

These glazed carrots are always on our Thanksgiving table because they’re just so easy to make and it’s one of the few veggie dishes that my kids will happily devour. You could even dress this recipe up for the holidays by using some rainbow colored carrots in shades of purple, yellow, red and white. Rainbow carrots are becoming more and more popular and are now more readily available at most grocery stores.

A bowl of glazed carrots topped with parsley.

Whether you choose to serve glazed carrots for a special holiday dinner or serve them alongside a simple roasted chicken on a busy weeknight, this dish is sure to be welcomed by all.

More side dish ideas

  • Maple Roasted Sweet Potatoes
  • Stovetop Mac and Cheese
  • Broccoli with Cheese Sauce
  • Parmesan Zucchini
  • Garlic Butter Mushrooms

Glazed Carrots Video


A skillet of glazed carrots with brown sugar and butter sauce.
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5 from 22 votes

Glazed Carrots

These glazed carrots are tender carrot coins simmered in a mixture of brown sugar and butter and topped with a sprinkling of parsley. An easy and inexpensive side dish that's perfect for a holiday meal or an everyday dinner.
Course Side
Cuisine American
Keyword glazed carrots
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 149kcal
Author Sara Welch

Ingredients

  • 1 1/2 lbs carrots peeled and cut into 1/2 inch thick slices
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1 tablespoon chopped parsley optional

Instructions

  • Place the carrots in a large pan and add 1 1/2 cups of water. Bring the carrots to a simmer
  • Cook for 8-10 minutes or until carrots are tender. Drain off any excess water.
  • Add the butter, brown sugar and salt to the pan. Stir to coat the carrots.
  • Cook for an additional 4-5 minutes, stirring occasionally, until a sauce has formed.
  • Sprinkle with parsley if desired, then serve.

Nutrition

Calories: 149kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 245mg | Potassium: 375mg | Fiber: 3g | Sugar: 14g | Vitamin A: 19180IU | Vitamin C: 6.7mg | Calcium: 47mg | Iron: 0.4mg

Filed Under: Eat Your Veggies, Gluten Free, Side Dishes Tagged With: Butter, Carrots

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Comments

  1. Crystal says

    April 5, 2021 at 4:16 pm

    5 stars
    Followed recipe, no substitutions and used a whole bag of baby carrots. Hubby and I ate all of them. Yum! Thank you!

    Reply
  2. Susie says

    January 25, 2021 at 10:39 pm

    Tried this recipe just as it is and it was delicious! I do believe I will use this sauce for other things.

    Reply
  3. Jeff Curran says

    January 19, 2021 at 9:33 am

    5 stars
    I just finished them. They are great! The sweet with the butter is just right. Always have carrots, this is fun and easy!

    Reply
  4. Liz says

    January 17, 2021 at 4:43 pm

    5 stars
    Delicious. I made everything just as written. Absolutely fantastic.

    Reply
  5. Dana Millner says

    November 26, 2020 at 7:07 pm

    When I took some cooking classes a few years ago they said that if a recipe lists salt as an ingredient it means kosher, not table salt. Is this true with your recipes, as well?

    Reply
    • Sara says

      November 26, 2020 at 8:44 pm

      I typically use kosher salt, if it’s important to the recipe then I specify the type!

      Reply
      • Lori Anne says

        April 9, 2021 at 9:33 am

        Can i make this early in the day and reheat before serving?

        Reply
        • Sara says

          April 9, 2021 at 8:03 pm

          Yes that’s fine!

          Reply
  6. Sa says

    November 14, 2020 at 4:52 pm

    5 stars
    Loved this recipe! I added cinnamon and ginger powder towards the end. Thanks!

    Reply
  7. Kay says

    October 11, 2020 at 8:05 am

    5 stars
    I served these for a large dinner gathering at my home last night. They were a huge hit! They are really easy and quick to make. Next time I will make them ahead and reheat them that way I can enjoy my guests a bit more rather then standing at the stove. I highly recommend them. I did not change a thing in the recipe.

    Reply
  8. S.P says

    August 22, 2020 at 12:48 am

    5 stars
    These were a hit!! My son loves carrots. Thank you so much. The perfect amount of sweet & salty. 🙂

    Reply
  9. Desiree says

    August 4, 2020 at 2:27 pm

    Can I bake in the oven

    Reply
    • Sara says

      August 4, 2020 at 3:52 pm

      I haven’t tried it this way but I think it could work!

      Reply
    • Shelley says

      November 24, 2020 at 7:58 am

      That’s what I was thinking, making it ahead of time like I do candied yams and throw in the oven think I’ll try it for sure.

      Reply
      • Sara says

        November 24, 2020 at 11:47 am

        That should work fine!

        Reply
  10. Michelle Nelson says

    June 26, 2020 at 3:23 pm

    5 stars
    These are amazing <3

    Reply
  11. Pascal Ryan says

    May 1, 2020 at 6:22 am

    when you say “drain off any EXCESS water” do you mean all of the water or just some of it?
    If I pour off all of the water I will be left with just the carrots in the butter, sugar and salt – it that correct?

    Reply
    • Sara says

      May 1, 2020 at 8:38 pm

      I drain off all the water or the sauce won’t stick to the carrots!

      Reply
  12. Randi says

    April 13, 2020 at 1:58 pm

    5 stars
    Love this recipe as I always have carrots in the house.

    Reply
  13. Lynn says

    April 1, 2020 at 5:51 pm

    5 stars
    Very good! Even my littlest picky eater said he would eat them again.

    Reply
  14. Gama says

    February 6, 2020 at 1:02 pm

    5 stars
    Delicious! 👍

    Reply
  15. Amir says

    February 2, 2020 at 5:55 pm

    These were incredible! Instead of water, I used 1/4 cup orange juice and 1/4 cup broth. The liquid reduced into a thick, savory-sweet, syrupy goodness! So GOOD!

    Reply
  16. Darlene says

    January 29, 2020 at 4:03 pm

    Thanks for the quick recipe! It gave my bland carrots much needed flavor!

    Reply
  17. Ashley says

    January 15, 2020 at 4:12 am

    Hi, can I replace the parsley with thyme and rosemary? Can I use white sugar than brown?

    Reply
    • Sara says

      January 15, 2020 at 10:19 am

      That should be fine!

      Reply
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